1998 Dayi Jia Ji Tuo Raw - 13 years of aging. Mellowed down but still kicking. First four brew is ok, but on the fifth brew camphor taste starts coming out... yum yum. For a tuo which used to be very cheap, it sure has turned out good.

The 2004 Changtai Yiwu Zhengpin Blue Stamp. I got a sample from Red Lantern at first, and then I received two differently stored samples from Sp1key, which were excellent in helping me learn about storage differences.

This stuff lasted me all day. the liquor in the cup is from the 24th infusion, and I went to 30 before finally giving up. For about eight cups, somewhere between 15-25, there was an excellent sweet woody flavor and very pleasant camphor flavor. I really enjoyed this, and I'm looking forward to making a purchase.

Someone wanted to learn the different taste of puerh. So I took up the challenge and have compiled some of the Pu (ripe and raw) spamming different age, different brands, different recipe, different mountains, plantation tea, wild tea, high mountain tea, wet stored, dry stored, cheap tea, expensive tea, good tea and bad tea. I have also included the same recipe but differs by few years.

I have not finalized the samples, but here are part of it... Ripe 11, Raw 21 types Should be enough, but I'll try to squeeze in a few more...

2009 Dayi Gong Tuo Raw - Revisit this. This is one of my very first few Pu I purchased. I was told that this was produced by an ex Xiaguan producer. It has a little of the xiaguan smoky taste. This tasted better than Jia Ji Tuo, but it is not something that is enjoyable now. Good aftertaste after drinking but it is still tough to like.

2006 Xia Guan Tibet Flame Iron Beeng Raw - Solid hard. Taste is quite similar to it's mushroom version. Quite a nice tea to drink now. Not too strong. Not bitter. Not smoky. Their signature Tibet Flame aroma and taste is there. Compared to the 2009 mini iron beeng version, the 2009 mini is so much stronger. This 2006 is lighter. Both are nice depending you like strong or mild taste.

Today I am steeping a 96 menghai toucha from Bana tea. I am enjoying it much more than when I first puchased it. I have been recieving this lesson alot lately as I am going back and trying a few other 90's teas that I was unimpressed with when they are fresh out of the mailbox. Recently I revisited Nada's small yellow label and was really amazed buy the change after being aired out for a few months.

2010 Bang Wai from EoT, a sample from a tasting, that sat in dry temp-controlled storage in the sealed pouch for many months since my last sips, and it is really mellowing nicely, despite the poor conditions for aging. Sweet and spicy and anise, mmmm. A delicious contrast to days of greens and green oolongs.